Creamy Clam Chowder Sourdough (Printable)
Rich clam chowder with tender clams and potatoes, served in a crusty sourdough bread bowl.
# What You’ll Need:
→ Seafood
01 - 2 cups canned chopped clams, drained (reserve juice)
→ Vegetables
02 - 1 cup russet potatoes, peeled and diced
03 - 1/2 cup celery, finely chopped
04 - 1/2 cup onion, finely chopped
05 - 1/2 cup carrots, diced
→ Dairy
06 - 1 cup heavy cream
07 - 1 cup whole milk
08 - 3 tablespoons unsalted butter
→ Pantry
09 - 3 tablespoons all-purpose flour
10 - 1 1/2 cups reserved clam juice (top up with bottled clam juice if needed)
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste
→ Bread
15 - 4 small round sourdough loaves (individual size)
# How To Make It:
01 - Slice off the top of each sourdough loaf and hollow out the center, leaving a thick shell. Set aside.
02 - In a large pot over medium heat, melt the butter. Add onion, celery, and carrots. Sauté for 5 minutes until softened and fragrant.
03 - Stir in the flour and cook for 2 minutes, stirring constantly, to form a roux.
04 - Gradually whisk in the reserved clam juice. Add potatoes, bay leaves, thyme, and parsley. Bring to a simmer and cook for 10 to 12 minutes until potatoes are tender.
05 - Reduce heat to low. Stir in clams, heavy cream, and milk. Simmer gently for 5 to 7 minutes, stirring frequently, until creamy and heated through without boiling.
06 - Remove bay leaves and season with salt and freshly ground black pepper to taste.
07 - Ladle hot chowder into the prepared sourdough bread bowls and serve immediately.
# Expert Tips:
01 -
- The sourdough bowl becomes part of the meal, soaking up the creamy broth until it's irresistible.
- It feels restaurant-fancy but comes together in under an hour, which is the best kind of dinner to surprise someone with.
- Clams are naturally briny and mineral, so the chowder tastes like the ocean without any pretense.
02 -
- Never boil the cream once it's in the pot—it will break and look curdled. Keep the heat at a gentle simmer and you'll have silky, cohesive chowder.
- The reserved clam juice is do-or-die; it's where the actual clam flavor lives, so don't waste it or substitute it with water.
- Taste the broth before you add the cream and adjust the salt then, because it's harder to fix seasoning once dairy is involved.
03 -
- Buy your bread bowls the day you're cooking, or refresh them in a warm oven for a minute before serving so they're soft inside and crusty outside.
- If you're feeding more than four, make the chowder in a double batch and keep it warm in a slow cooker—it actually gets better as it sits for an hour or two.